Directions

Mix together the chili powder, turmeric, curds and salt. Add chicken pieces and marinate for 20 minutes in fridge.

While you wait, in a food processor, puree the cashews and milk and set aside.

In a dry frying pan, for 1 minute heat the cinnamon, cloves and curry leaves. Take them off the heat and using a spice grinder or mortar and pestle, grind these into a powder.

Heat 1 1/2 Tablespoons of oil in a large frying pan. Add onions and cook until golden.

Add ginger, garlic paste and cook another 3 minutes over medium.

Add coriander, cumin and pepper and fry for another minutes.

Add tomatoes and cook for 3-4 minutes. Cool and blend this into a paste and set aside.

Heat 1 1/2 tbsps oil in a large cooking pot and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

Add the ground tomato paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.